Palani Murugan

Dynamic and results-driven Chef with over 10 years of experience in the hospitality industry, excelling in fast-paced, high-volume kitchen environments. Specialized in international cuisines, Italian dishes (pizza, pasta, salads), grilled meats, and appetizers, with a strong ability to create dishes that delight guests and maintain consistent quality standards. Skilled in menu planning, food preparation, portion control, and kitchen hygiene, with proven expertise in preparing sauces, marinades, and dressings from scratch.

Recognized for creativity, teamwork, and attention to detail, with the ability to work efficiently under pressure while meeting strict timelines. Adept at maintaining food safety and sanitation standards, supervising kitchen operations, and supporting cost control through efficient ingredient usage.

Pizzaiolo at Pizza Express (2021-01 – 2023-12)

• Prepared and cooked a wide variety of pizzas (thin crust, thick crust, stuffed crust) with precision, taste consistency, and attractive presentation.
• Made fresh pizza doughs, sauces, and toppings daily, ensuring authentic flavors and quality standards.
• Cooked appetizers such as mozzarella sticks, chicken wings, garlic bread, and sides to complement the main menu.
• Prepared a selection of salads including Caesar, Superboost, and Burrata Rocket salad.
• Cooked pasta dishes (spaghetti, linguine, penne, etc.) and ensured proper seasoning, portioning, and plating.
• Maintained strict hygiene by sanitizing equipment, knives, and work areas in compliance with HACCP standards.
• Trained and guided junior kitchen staff in pizza preparation, food handling, and adherence to safety practices.
• Assisted the Head Chef in managing daily kitchen operations during peak service hours.
• Monitored inventory of ingredients to avoid shortages, maintain stock levels, and reduce wastage.
• Ensured food was served on time with correct portion control, presentation, and garnishing.
• Collaborated with team members to improve kitchen efficiency and customer satisfaction.

Commi 1 at Vinca West Down Resort

• Prepared international dishes including pasta, pizza, salads, grilled items (fish, beef, chicken), and roasted specialties.
• Washed, chopped, and prepared vegetables such as tomatoes, mushrooms, onions, and peppers.
• Ensured dishes were plated attractively and served at the correct temperature.
• Assisted in menu planning and preparation of daily specials.
• Maintained kitchen cleanliness, ensuring compliance with food safety standards.
• Supported senior chefs in food preparation, grilling, and portioning.
• Ensured timely preparation of meals for banquets and large group events.
• Coordinated with service staff to deliver orders quickly during high-volume periods.
• Assisted in monitoring food cost by reducing waste and optimizing ingredient usage.

Commi 2 at Club Mahindra Resort

• Prepared ingredients and cooked dishes according to standard recipes.
• Assisted in the preparation of sauces, marinades, and dressings.
• Ensured timely and efficient food service during peak hours.
• Maintained kitchen organization by arranging ingredients and utensils for easy access.
• Assisted in receiving and storing raw materials while ensuring proper stock rotation.
• Monitored food quality and presentation before serving.
• Collaborated with team members to improve workflow efficiency in the kitchen.
• Supported chefs in preparing buffets and à la carte orders for large groups.
• Followed hygiene and sanitation procedures to maintain a safe kitchen environment.

Commi 3 at Haridage Resort

• Maintained cleanliness and organization of the kitchen at all times.
• Chopped and prepared vegetables, fruits, and meats for cooking.
• Checked freshness and quality of ingredients before use.
• Assisted senior chefs in basic cooking tasks and garnishing of dishes.
• Followed food safety, hygiene, and sanitation standards consistently.
• Prepared mise en place to ensure smooth kitchen operations.
• Supported in buffet setup and replenishment during large events.
• Cleaned and sanitized cutting boards, utensils, and cooking equipment.
• Assisted in unloading deliveries and properly storing perishable and dry goods.

Diploma in Advanced Diploma in Hotel Management & Catering Technology in Hotel Management & Catering Technology – Alfaa Catering College, Bharathidasan University (2012-01 – 2014-12)